Pig tail — Lo Fo Tong 老火湯

Pig tail

豬尾

補腰腎（民間以形補形）strengthens sinews and bones膠質豐富

The pig's tail, chopped into rounds of skin, cartilage and bone with little meat but plenty of gelatin. Singed clean of hairs, blanched and boiled long, it lends soups a sticky, full body and a rich mouthfeel. The traditional partner of ba kik and dou chung in kidney-warming soups.

TCM properties

Nature · neutral　Flavour · sweet、salty　Meridians · kidney

Traditional food therapy

In Cantonese folk food therapy pig tail is used to support the lower back and kidneys and strengthen sinews and bones, its rich gelatin being part of the appeal.

Cautions — read first

High in fat and gelatin, so keep the portion moderate if you have high blood lipids or are watching your weight
Go carefully if you have gout (purines in long-boiled meat soups)
Ask the butcher to singe off the remaining hairs when you buy it

Preparation

Chop it into rounds, scrape off any hairs left on it and blanch it to draw out the blood foam.

Origin

全國豬場飼養；亞洲肉檔常備部位 — Ordinary Asian butcher item in AU; no online price observed, in-store survey pending

Availability in Australia

Common at Asian grocers

Pairs well with

Morinda root Eucommia bark Achyranthes root Black soybean Red jujube date

Soups that use this ingredient · 1

Double-boiled pork tail with morinda root and eucommia barkNot yet surveyed (we say so honestly)

巴戟杜仲燉豬尾

supports the kidneysstrengthens sinews and bonesdispels dampness3h slow fireWinter

百子櫃Morinda root· 20 g (5 mace)百子櫃Eucommia bark· 20 g (5 mace)百子櫃Achyranthes root· 12 g (3 mace)百子櫃Black soybean· 40 g (1 tael)街市Pig tail· 1百子櫃Red jujube date· 4… +1

“The pot she makes when someone needs looking after.”